Recalled eggs linked to Salmonella outbreak: What restaurants and consumers should know

Federal health officials are telling restaurants, retailers and households not to sell, serve or eat certain recalled eggs linked to a multistate Salmonella investigation.

As of the FDA and CDC update on July 24, 2026, 98 people in 17 states had been infected with the outbreak strain, including 26 hospitalizations. No deaths had been reported. The investigation remains ongoing, and the FDA says Midwest Poultry Services eggs are a likely source but do not explain every illness.

The warning remains relevant on Aug. 15 because the recalled eggs have sell-by or best-by dates running through Aug. 17. Some were shipped in bulk to food-service customers, where the eggs may not have carried familiar retail branding or a standard UPC.

What was recalled

Midwest Poultry Services announced the recall on July 22. It covers 1,589,577 dozen white-shell and brown cage-free shell eggs produced and distributed from Texas farms between June 6 and July 3, 2026.

The eggs were sold under several brand names, including Kroger, Simple Truth, Brookshire’s, Country Morning and Cal-Maine Sunups. The recall also includes bulk food-service products, such as large wholesale cases that may not have ordinary consumer packaging.

Confirmed distribution includes Arkansas, Louisiana, Mississippi, New Mexico, Oklahoma and Texas. The FDA said the products could have traveled farther. Not every egg sold under a listed brand is recalled; the plant code and Julian date must match.

Recalled eggs have code P-1950 or 0840962 printed on the carton, along with a Julian date from 157 through 184. The affected sell-by or best-by dates run from July 20 through Aug. 17, 2026.

Why officials linked the eggs to the outbreak

The FDA said laboratory, epidemiological and traceback evidence identified the recalled eggs as a likely source. Samples collected at Texas farms tested positive for Salmonella, and third-party whole-genome sequencing found that some samples matched the outbreak strain.

That is not a finding that the eggs caused every illness. Investigators said Midwest Poultry Services does not account for all cases and are continuing to look for other possible sources.

What restaurants and retailers should do

Restaurants and retailers in Arkansas, Louisiana, Mississippi, New Mexico, Oklahoma and Texas that received the recalled eggs should not sell or serve them. Businesses should review receiving records, inventory and supplier information, including records for bulk, wholesale and food-service eggs.

Recalled eggs should be isolated and discarded or returned according to supplier and public-health instructions. They should not be used even if they look or smell normal.

Businesses should also determine whether recalled eggs were used in prepared foods that remain in inventory. Refrigerators, counters, utensils, containers and food-preparation equipment that may have contacted raw recalled eggs should be washed and sanitized to reduce cross-contamination.

What consumers should check

Households should inspect egg cartons and other packaging for code P-1950 or 0840962 and Julian dates 157 through 184. If eggs were removed from their original packaging and cannot be identified, consumers should throw them away or return them rather than use them.

People should wash hands, utensils and surfaces with hot, soapy water after handling raw eggs or foods containing them. Salmonella symptoms commonly include diarrhea, fever and stomach cramps; nausea and vomiting can also occur. Children younger than 5, adults 65 and older, and people with weakened immune systems face a higher risk of severe illness.

Consumers should contact a health care provider for severe or persistent symptoms, including bloody diarrhea, diarrhea lasting more than two days, a fever above 102 degrees, repeated vomiting that prevents keeping liquids down or signs of dehydration.

What to watch next

The FDA and CDC say the investigation is ongoing. Future updates could identify additional sources, expand confirmed distribution or change the recall’s scope. Restaurants, retailers and food-service buyers should monitor agency notices and be prepared to recheck inventory if new codes, dates or products are added.

Sources

• FDA outbreak investigation
• CDC outbreak guidance
• Associated Press reporting

Look for updates to this story

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